Nicolas Delione will be present for this event on behalf to Taittinger – a centuries old house of bubbly which is the third oldest producer of champagne. The vines extend across a broad swath of the Champagne district of France, which allows for a massive terroir replete with different subtle characteristics. Paired with the cuisine of Head Chef, Hunter Morton? I. Can’t. Wait. Full write up to follow. Oh, and seats are – or should be – still remaining for this, depending on when you call, so please join me if you’re so inclined!
Ah, but back to my more questionable companion, vodka. I’m just not – into it. Typically. However, Elyx Vodka is a higher proof, luxurious label which almost has subtle moonshine characteristics. It has more body and flavor, is what I’m saying. I sampled the ‘perfect’ martini at a sampling event held at Max Downtown several weeks back. The copper pineapples are a lovely touch, and I now want some for my own bar (naturally):
Stirred, not shaken. But of course.
Below, please find – and enjoy! Head Max Mixologist Brian Mitchell (also Beverage Director) recipe for “Pickle Me This” – a playful, sour, and spicy vodka martini. Which has, quite honestly, swayed me to order a drink with clear liquor more than once following the Elyx mixer. 😉
Pickle Me This
2.5 oz Elyx Vodka
1 oz Dill pickle brine
Cholula Hot Sauce
Build in cocktail shaker, quick shake for not he rocks, or shake well for up. garnish with a lemon peel and bread and butter pickle slice.